triple cream brie (cambridge, tasmania)

grass fed pasteurised cow’s milk brie, robust, buttery & creamy with a snowy rind

manchego (la mancha, spain)

handmade sheep’s milk cheese, matured 6 months, fruity, grass & hay with distinct acidity, developing caramel & nutty flavour

coal river farm cheddar (cambridge, tas)

grass fed pasteurised cow's milk, semi-hard, smooth & mild with complex notes

roaring 40s blue (king island, tas)

grass fed pasteurised cow's milk, full bodied blue, a smooth & creamy texture, slight nutty quality

la cantara tom al vino (smithton, tas)

semi-hard cheese washed in red wine, slightly sweet, fruits & nutty, hints of pinot noir in the rind

gf – gluten free         gfo – gluten free option